I remembered seeing an eggless baking book awhile back that was written by a lady whose own daughter had severe egg alergies and looks like it is sill in print: Bakin' Without Eggs: Delicious Egg-Free Dessert Recipes from the Heart and Kitchen of a Food-Allergic Family by Rosemarie Emro.

Another idea for this year - use soft tofu, same liquid volume as the eggs in the recipe, puree or blend, then mix with other liquids. Works in all baking like a charm. Not a good substitute if eggs are used as in pastry, to make an egg wash.

Sure you've already solved this one with some of the other great answers, but for the future a great substitute for eggs is chia seeds(1T seeds+2T water and let stand to gel for a few minutes- I think you can also use flax seeds but I have not tried this) it won't be quite as light as an egg for certain things but it has the It has the same consistency and whips fairly well when blended. As a bonus it's a great superfood with tons of vitamins and nutrients. I also had a friend who was allergic to eggs and she would make cookies and substitute eggs for apple sauce and other puréed fruit like bananas or pumpkin or your favorite too.